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ROASTED GREEN CHILE CASSEROLE

The Food Nanny Rescues Dinner
by Liz Edmunds
Anaheim chiles are generally mild with just a hint of bite. The dried red variety is what you see in decorative long strings or wreaths of chiles, but this recipe calls for fresh chiles, which are green with a long, narrow shape.
6 to 8 servings
 

Ingredients

• 8 fresh Anaheim chiles
• 1½ cups shredded mozzarella cheese
• 1½ cups shredded Monterey Jack cheese
• 1½ cups shredded Cheddar cheese 4 eggs
• 1 (12-ounce) can evaporated milk
• 2 tablespoons flour
• 1/8 teaspoon Tabasco sauce
• 1 cup salsa, at room temperature
• Sour cream
 

Directions

1. Preheat the oven to 425 degrees. Arrange the chiles in a baking pan or on a baking sheet and broil 5 to 6 inches from the heat, watching closely until the chiles are blackened. Turn and broil the other side and remove from the oven. Reduce the oven temperature to 350 degrees. When the chiles are cool enough to handle, pee them, cut lengthwise, and remove the seeds.

2. Grease a 9 x 13-inch baking pan. Lay the chiles in the prepared pan and sprinkle with the cheeses.

3. In a small bowl beat the eggs with a whisk. Add the milk, flour and Tabasco. Pour the mixture over the chiles and cheese. Bake for 30 minutes.

4. Remove from the oven and immediately pour salsa over all. Cover with aluminum foil for a minute or two while the salsa soaks into the cheese. Serve with sour cream on the side.

As a main course, serve this with a green salad, fresh pineapple slices, and corn chips or corn or flour tortillas. Or serve this as a side dish with grilled or baked chicken.

Variation: Substitute pasilla chiles for a different, more intense flavor.